Last night I smoked up some chicken using a vinegar based mop. I think it turned out pretty good.
Anyway after smoking them for a several hours, I wrapped them in foil. As in the past, the skin was not crisp. I usually remove this skin and feed it to the dogs because I do not like the chewy skin.
The way I under stand it, it's the foil that makes the skin this way.
When I grill chicken the skin is crisp.
With that in mind, I can do a couple things to firm up the skin....
1-eliminate the foil all together
2-after foiling just before before the chicken is done, move to near the fire
Thoughts and suggestions??????
-Captain of Barkin Dawgs BBQ
-KCBS Judge #21924
-36" Kingfisher Combo
-New Braunfels Bandera (rescued)
-Weber 22.5" Kettle (rescued)
-A homemade trailer cooker
-Concession trailer nicknamed "The Dawg House"